Justification and microbiota compositions development for the fermentation of raw meat

Authors

  • Svitlana Danylenko Institute of Food Resources of NAAS Head of Biotechnology Department, Kyiv, Ukraine https://orcid.org/0000-0003-4470-4643
  • Oksana Naumenko Institute of Food Resources of NAAS Head of Biotechnology Department, Kyiv, Ukraine https://orcid.org/0000-0002-1691-1381
  • Viktor Yemtsev National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine
  • Tetiana Kryzhska Sumy National Agrarian University, Faculty of Food Technology, Sumy, Ukraine
  • Oksana Potemska Institute of Food Resources of NAAS, Head of Biotechnology Department, Kyiv, Ukraine
  • Galina Tolok National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine https://orcid.org/0000-0002-2971-1645
  • Oleksandr Kanishchev National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine
  • Olena Ochkolyas The National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technology of meat, fish and marine products, Polkovnika Potekhina, Str., 16, Kyiv, 02163, Ukraine, Tel.: +0973289968 https://orcid.org/0000-0002-8483-578X
  • Nataliia Prokopenko National University of Life and Environmental Sciencesof Ukraine, Faculty of Livestock Raising and Water Bioresources, Department of Technologies in Poultry, Pig and Sheep Breeding, Heroyiv Oborony Str., 12b, Kyiv, 03041, Ukraine https://orcid.org/0000-0001-7967-884X
  • Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafood, Heroiv Oborony Str., 15, 03040, Kyiv, Ukraine https://orcid.org/0000-0001-9004-5250

DOI:

https://doi.org/10.5219/1874

Keywords:

microbiota, fermentation, raw meat, leaven cultures, nitrite-reducing activity

Abstract

In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6).  They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased – by 4.3-6.5 times, and micrococci and staphylococci – by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4.  According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms.

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Published

2023-05-09

How to Cite

Danylenko, S., Naumenko, O., Yemtsev, V., Kryzhska, T., Potemska, O., Tolok, G., Kanishchev, O., Ochkolyas, O., Prokopenko, N., & Omelian, A. (2023). Justification and microbiota compositions development for the fermentation of raw meat. Potravinarstvo Slovak Journal of Food Sciences, 17, 405–418. https://doi.org/10.5219/1874

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